Grilled Summer Vegetable Quesadillas

Recipe modified by Strive for Wellness^®

Prep Time: 10 minutes

Servings: 4

Ingredients:

1 zucchini sliced lengthwise into ¼-inch slices
1 summer squash sliced lengthwise into ¼-inch slices
1 bell pepper, quartered with seeds and stems removed
1 small red onion sliced into ¼-inch thick rounds
1 large Portobello mushroom cleaned and sliced into ½-inch pieces
½ bunch cilantro chopped
2 tablespoons olive oil
Salt and pepper to taste
4 tortillas
1 cup shredded mozzarella cheese
1 cup shredded pepper jack cheese
Oil for the pan/grill

Directions:

1. Heat grill (or grill pan if you do not have an outdoor grill) to medium-high heat. Be sure the grates are clean.
2. Wash and slice all vegetables. Arrange on a baking sheet in a single layer, then drizzle with olive oil and season with salt & pepper.
3. Place all of the vegetables on the grill, laying them crosswise across the grates so they do not fall through. Grill for 3 to 5 minutes on each side, just until vegetables are tender. Since the vegetables cook at different rates, watch for them to char and get grill marks on the bottom before turning to cook the other side.
4. Remove vegetables from the grill to a platter as they finish cooking, then cut each of the vegetables into roughly bite-size pieces.
5. Lightly oil grill grates or pan, place each tortilla on it and layer some of the cheese, the veggies, cilantro, then a little more cheese to half of each tortilla. Fold it over to close and cook for 3 minutes on each side, until the tortilla is toasted and crispy and the cheese is completely melted.
6. Slice and serve with your favorite toppings.